@maeric: "news:bpc1uj$1m9kjj$<email_address>
<quote>
Until this thread I had never heard of noodle pudding.  I've been doing
searches on it, and found that *most* called for sour cream, raisins, maybe
apples, pineapple sugarIOW, sweet.  A couple of others called for onions,
or just a whole lot of eggs and very little sugar, etc.
Is it a side dish or a dessert?
Marilee"
    @catherineS_PAMF_REEgiesbrecht: "On Tue, 18 Nov 2003 11:08:57 -0600, "Marilee" <email_address>
wrote:
<quote>
I think the answer to that is 'yes.'
Cathering
 "Everything I've ever let go of has claw marks on it."  - Anne Lamott
......You may reply to email in header but be sure to delete the word SPAMFREE from the address."
    @maeric: "news:<email_address>
<quote>
maybe
onions,
rofl
My kids hate it when I do that!  But sometimes it's definitely an
appropriate answer.
I need more input, though!  More information on noodle pudding!  Is it a
"Jewish only" thing?  Is that why I've not heard of it?  Or is it a regional
(east coast) thing?
Marilee, enquiring mind
SPAMFREE from the address."
    @kjmullen: "<quote>
I have always used it and seen it used as a side dish. You can make it 
very sweet or not as you wish. I haven't seem it made with onions, but I 
guess it is possible. If you are interested, I just posted my recipe on 
the "Re: Music - Seal" thread. The main ingrediants are the noodles, 
eggs and sour cream, the rest can be changed acordding to your tastes.
sue"
    @maeric: "news:<email_address>
<quote>
maybe
onions,
when
Well, this non Jew hasn't.  I think Sue may be Jewish, though.
I just like trying new recipes, if I think they're tasty sounding.
Marilee"
    @kjmullen: "<quote>
Susan, maybe you don't know that I am Jewish? I was a Goodman before I 
married and Kevin is also Jewish. His mother was Jewish and married an 
Irishman.
sue"
    @kjmullen: "I think Sue may be Jewish, though.
I am!
<quote>
I think you will like noodle pudding if you decide to make it.
sue"
    @kjmullen: "<quote>
Applesauce sounds good, I might just have to make another batch after 
thanksgiving is over.
If you miss it, why don't you make some. It is very easy to do.
sue"
    @maeric: "news:bpe7bp$1nugc7$<email_address>
<quote>
Oh, I'm sure I'll give it a try.
My husband loves bread pudding, and this puts me in mind of it.  Just tell
me:  Is it supposed to be the consistency of custard, or drier, or sloppier
when it's done correctly?
Marilee"
    @maeric: "news:dSxub.4353$<email_address>
<quote>
tell
My question wasn't about bread pudding, it was about noodle pudding.
Marilee"
    @gebhard: "Hi, Marilee,
The simplest notion of noodle pudding I know of is egg noodles cooked, and
then something like cream of celery soup with perhaps cardamon or light
cinnamon stirred in, and one egg yolk at the very end before serving.
Linda
news:bpeac6$1mpbnf$<email_address>
<quote>"
    @kjmullen: "<quote>
More of a custard. I use the knife test, if it comes out almost dry, it 
is done. Also if the noodles that are sticking up are getting brown, but 
not burnt. Let us know how you like it.
sue"
    @kjmullen: "<quote>
I believe it is a "Jewish" thing. I don't believe it to be an East Coast 
or regional thing, I know lots of people who have never heard of it.
sue - on the east coast"
    @clfr: "news:bpeinc$1nrs5n$<email_address>
<quote>
regional
I'm on the east coast & had never heard of it.  If I'm anything to go by.
Cathy
"Staccato signals of constant information..."
("The Boy in the Bubble")  Paul Simon"
    @kathryn59: "On Tue, 18 Nov 2003 13:00:18 -0600, "Marilee" <email_address>
wrote:
<quote>
Perhaps Eastern European? My Slovak m-i-l would serve fresh made
spatzle  with  bacon / cottage cheese/ jam / nuts /  poppy seeds as a
side dish, not the same thing, but the same idea, and I found  recipes
for noodle pudding [ Styriai Metelt]  in  two of my Hungarian
cookbooks.  ( Slovakia was once part of Hungary so the food traditions
are similiar, which is why I have the books ]
btw found another recipe for a layered noodle  casserole using egg
yolks and sour cream and raisins [ Lerakott metelt] which can be
topped  with a meringue  I wonder if Jette meant noodle pudding
rather than bread pudding with her comment? 
Kathryn"
    @kjmullen: "<quote>
This describes what I know as noodle pudding. Only difference is I mix 
it all together, instead of layering and I don't use meringue.
sue"
    @vlhb001: "<quote>
I have several bread pudding recipes that are topped with meringue. I 
love bread pudding especially with whiskey sauce - made without the whiskey."
    @hennypennynospam: "This thread is killing me!
I'm on a low-carb diet, and now I have visions of apricot noodle kugel
dancing in my head!!!
Yes, the dish is a European Jewish one. I am not Jewish but we live in a
heavily Orthodox Jewish neighborhood where these kinds of foods are served
routinely, and the deli down the street carries Noodle Kugel in its
prepared-food case.
Yum. Damn!  :-)
- Anne"
    @kjmullen: "<quote>
My grandmother used to make Potato Kugel and it was delicious. I believe 
that she made the batter the same as for potato pancakes, just baking it 
in a large pan, instead of making individual pancakes. If I am right she 
used grated potatoes, grated onion, eggs and flour.
sue"
    @maeric: "news:bpgfa4$1nv1it$<email_address>
<quote>
I love to try new recipes. (And DH is rather looking forward to tasting
noodle pudding.)   The ethnic type I come into contact with most frequently
around here are Scandinavian (with a heavily Icelandic leaning) and Mexican.
I can ask those people how something is supposed to look/taste, or get hints
on preparation, just as I can ask the lady in the oriental grocery store in
Grand Forks why my egg rolls always float.
The Jewish population around here is sparse, though, and I know of no
grocery store that caters more to them (you?) than another.  I see the boxes
of matzo meal on the shelves, but I have no idea what a matzo ball is
supposed to look like or taste like, so how would I know if I'm doing it
correctly?  (In other words, some of these recipes look absolutely
wonderful, but how would I know if it turned out right, or if I failed
miserably in my attempts?)
Marilee"
    @kjmullen: "<quote>
So do I, unfortunatly I mostly don't have the energy thanks to CFS.
   I see the boxes
I have made matzo balls many times, altho not recently. Give them a try 
and I think you will like them. The one thing to watch with matzo balls, 
is not to overcook them. They should be light and fluffy tasting, not 
rubbery or hard, which comes from over cooking.
sue"
    @catherineS_PAMF_REEgiesbrecht: "On Wed, 19 Nov 2003 11:17:53 -0500, Sue and Kevin Mullen
<quote>
<drooling>
Cathering
 "Everything I've ever let go of has claw marks on it."  - Anne Lamott
......You may reply to email in header but be sure to delete the word SPAMFREE from the address."
    @kjmullen: "<quote>
Parsley has no reason for living. It can also be make with regular 
flour, instead of matzo meal.
sue"
    @maeric: "news:<email_address>
<quote>
True, but I always think of the time (in the early years of my marriage) we
were over at a friend's house for Sunday brunch.  She made Dutch Apple
Pancake.  It didn't turn out right at all, but she thought she was
presenting us with a new and different thing.  She had **no clue** that the
dish, though still quite tasty and edible, truly was a 'flop', in cooking
terms.  DH had never had it, so he didn't know from nuthin', and I ate it
and kept my mouth shut.
It's not that I have to be the best cook.  It's that I really *do* like to
know what my goal is ~supposed~ to be, you know?  Otherwise you don't know
if it's perfect first try, or needs improvement, or was really terrible, but
you shouldn't blame the recipe, you should keep practicing.
Marilee"
    @maeric: "news:bph5nc$1og3sv$<email_address>
<quote>
8-D
I take it you're not a parsley fan.  I just love it, and usually add extra
to any recipe that calls for it.
Marilee
It can also be make with regular"
    @clfr: "news:bph5nc$1og3sv$<email_address>
<quote>
I take it you're not a parsley fan? ;-)
IMO, its (partial) raison d'�tre is taboule.  Yum. :-)   (Yeah, I know -
completely different cuisine.)
Cathy
"Staccato signals of constant information..."
("The Boy in the Bubble")  Paul Simon
 It can also be make with regular"
    @hennypennynospam: "<quote>
Cathy, I was about to reply the same thing. I *love* tabouli and grow big
bunches of parsley in my garden in the summers just for that purpose.
Of course, if I keep low-carbing, I guess my tabouli days are over.  <sob>
- Anne"
    @clfr: "news:<email_address>
<quote>
Taboule & hummus - either as side dishes together, or even as a sandwich in
pita (w/ a little feta) - yum, yum.  But I suppose hummus (never mind the
pita!) would be out of a low-carber's picture, too?
Cathy
"Staccato signals of constant information..."
("The Boy in the Bubble")  Paul Simon"
    @hennypennynospam: "<quote>
I'm afraid so.  :-(   I always ate the two together as well - I love
pita bread stuffed with tabouli, hummus, and some melted muenster or
monterey jack cheese.  Back in the 1970s, a local health-food restaurant
here made that sandwich and called it the Middle Eastern Peace Pact. 
:-)   I was hooked from the first time I tasted it.
- Anne"
    @kjmullen: "<quote>
I can take it or leave it, but DH hates it. If I were to serve it, I 
would have to listen to him all night. When we are in a restaurant and 
they garnish something with parsley, he drives me crazy. He is someone 
who will eat most anything esle.
sue"
    @hennypennynospam: "<quote>
That's very inspiring! I like lots of chopped mint in mine, too.
I can do that!  8-)
Thanks, Susan.
- Anne"
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